IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Hemisynthesis, NMR Characterization and UHPLC-Q-Orbitrap /MS² identification of (+)-Catechin oxidation products in red wines and grape seed extracts

Hemisynthesis, NMR Characterization and UHPLC-Q-Orbitrap /MS² identification of (+)-Catechin oxidation products in red wines and grape seed extracts

Abstract

(+)-Catechin—laccase oxidation dimeric standards were hemi-synthesized using laccase from Trametes versicolor in a water-ethanol solution at pH 3.6. Eight fractions corresponding to eight potential oxidation dimeric products were detected. The fractions profiles were compared with profiles obtained with two other oxidoreductases: polyphenoloxidase extracted from grapes and laccase from Botrytis cinerea. The profiles were very similar, although some minor differences suggested possible dissimilarities in the reactivity of these enzymes. Five fractions were then isolated and analyzed by 1D and 2D NMR spectroscopy. The addition of traces of cadmium nitrate in the samples solubilized in acetone-d6 led to fully resolved NMR signals of phenolic protons, allowing the unambiguous structural determination of six reaction products, one of the fractions containing two enantiomers. These products were then analyzed in grape seed extracts and red wines (UHPLC-Q-Orbitrap MS). The different dimers had different fragmentation patterns according to their interflavan linkage position. Oxidation dimeric compounds had a specific fragment ion at m/z 393, missing for B-Type dimers fragmentations. A fragment ion at m/z 291 occurred and was specific for oxidation dimeric compounds with a C-O-C linkage. Higher level oxidation products had abundant specific fragments: m/z 425, 397 and 245. These fragmentations were useful to identify them in complex samples such as grape seed extracts and wines. Three grape varieties and three ripening stages were selected and the corresponding seed extracts were obtained. The analyses revealed an increasing trend for the oxidation markers during grape ripening. The analysis of Syrah wines (2018, 2014, 2010) showed a decreasing trend of these molecules during wine ageing which might be due to further oxidation.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Saucier Cedric1, Deshaies Stacy1, Le Guernevé Christine1,2, Sommerer Nicolas1,2, Garcia Lucas Suc François1, Mouls Laetitia1

1SPO, Université de Montpellier, INRAE, Institut Agro, UMR SPO, Faculté de Pharmacie, 15 avenue Charles Flahault, 34000 Montpellier, France
2INRAE, PROBE Research Infrastructure, PFP Polyphenol Facility, 34060 Montpellier, France

Contact the author

Keywords

wine, grape, polyphenol,oxidation, catechin

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

The environmental impact of viticulture: analysis of the influence type of biofertilisers on wine quality and microbiology activity of soil

The trial was conducted in variety/rootstock Riesling/Kober 5 BB in the vineyard district of Vrsac. The vineyard was planted in 1996 on a south-facing slope, with rectangular type pruning of 3×1 m. The training system is of symmetric cordon type and mixed type pruning is practiced.

Read More

Les motivations du vigneron en quête de l’expression “terroir”

During the 1985 harvest, I was able to notice in the taste perception a break in the harmony of the wine during even partial blends of grapes from different plots. At the same time, I noted a good reaction from customers for greater product customization. As a result, I was led to seek the objective limits of the terroir of a cuvée and by a constant and permanent refinement of the parameters specific to each of the terroirs.

Read More

Agroclimatic zonation for vine growing in Maranhão State, Brazil

es indices agroclimatiques concernant le bilan hydrique et la température moyenne de l’air, ont été utilisés pour la caractérisation des zones avec différentes aptitudes pour la viticulture de vin (Vitis vinifera L.) dans l’état du Maranhão, Brésil.

Read More

INSIGHTS ON THE ROLE OF GENES ON AROMA FORMATION OF WINES

Yeast secondary metabolism is a complex network of biochemical pathways and the genetic profile of the yeast carrying out the alcoholic fermentation is obviously important in the formation of the metabolites conferring specific odors to wine. The aim of the present research was to investigate the relative expression of genes involved in flavor compound production in eight different Saccharomyces cerevisiae strains.
Two commercial yeast strains Sc1 (S.cerevisiae x S.bayanus) and Sc2 (S.cerevisiae) and six indigenous S. cerevisiae strains (Sc3, Sc4, Sc5, Sc6, Sc7, Sc8) isolated during spontaneous fermentations were inoculated in Assyrtiko and Vidiano grape must.

Read More

Evaluation of the sensory profile of doc douro red wines through sensory traditional single-point techniques and temporal dominance methods

No other agricultural product has a stronger relationship with the soil than wine. This study aimed to characterize the sensory profile of red wines from the Douro Demarcated Region (RDD) certified as DOC Douro, through the application of Quantitative Descriptive Analysis (QDA®) and Temporal Dominance of Sensations (TDS) sensory methods. QDA® provides a complete word description for all a product’s sensory properties. The TDS, which is relatively recent in the sensory field [1], allows to evaluation and description of the evolution of the dominant sensory perceptions during the tasting of a food product.Eighteen commercial wines from different producers were evaluated, six different samples representing each of the three sub-regions of the RDD.

Read More